Brandied Carrots

"This is my father's favourite recipe; he always requests it when he comes for dinner. I use Grand Marnier to give it the added flavour enhancement of orange."
photo by lazyme photo by lazyme
photo by lazyme
Ready In:
1hr 10mins




  • Place carrots in an ungreased 8x8 or 9x9 pan.
  • Mix remaining ingredients; pour over carrots.
  • Cover and cook in 375 degree oven for 40 minutes or until carrots are tender.

Questions & Replies

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  1. nemokitty
    These were good and easy carrots. I used baby carrots and I love how easy this dish is. I'll be making this quite often. Thanks. Make for I Recommend Tag Game 2010.
  2. Chef Els
    So good! I used Grand Marnier instead of the brandy and the small spring carrots,so easy and so very good! I did however cook it for 60 min. instead of 40,and aother time I cooked them for 40 min. uncoverd and cooked 15 min. in 400 degree oven to brown them some,both times....wonderful! Thanks Carrie Ann.
  3. lazyme
    Yum! I made these with brandy and baby carrots. I had to cook them a few minutes longer than called for - probably because I used baby carrots. Great side dish with steak. Can't wait to try them with Grand Marnier. Thanks Carrie Ann for sharing. Made for I Recommend tag.
  4. John Sauerbeck
    I had a recipe for brandied carrots and lost it when I moved. This was very close. To me, the over-powered the brandy flavor. Next time I will add 1/3 cup brandy instead of 1/4.
  5. Sweet Baboo
    Well, I read the reviews so I don't know why I was as surprised as I was that this recipe is delicious...but it is...and so simple. I used 2 tablespoons of Cointreau and 2 tablespoons of brandy, and omitted the sugar because I thought the orange liqueur would be sweet enough. I used the peeled baby carrots for ease, but when tender carrots are available in the spring that will be my choice.



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